Start by bringing a large pot of salted water to a rolling boil. Add the frozen edamame and cook for 5–7 minutes until tender and vibrant green. Drain in a colander.

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.

Add the boiled edamame to the skillet and toss with garlic, sautéing for another 2–3 minutes.

Stir in low-sodium soy sauce and chili flakes, cooking for another 2–3 minutes until thoroughly mixed.

Remove from heat, transfer to a serving dish, and garnish with extra chili flakes if desired. Serve warm.